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Nutrition Facts
Serving Size 1 (253g) Recipe makes 8 servings The following items or measurements are not included below: 2 sprigs fresh thyme
Calories 217
Calories from Fat 21		(9%)
Amount Per Serving		%DV
	Total Fat 2.4g	3%
	Saturated Fat 0.4g	1%
	Monounsaturated Fat 1.4g
	Polyunsaturated Fat 0.5g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 130mg		5%
Potassium 602mg		17%
Total Carbohydrate 36.5g		12%
	Dietary Fiber 13.6g	54%
	Sugars 2.3g
Protein 13.1g		26%
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Lentil Soup in 10 Minutes (Pressure Cooker)

Recipe #356028 | 18 min | 10 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: blucoat
Feb 16, 2009

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look".

SERVES 8 (change servings and units)

Ingredients

1 tablespoon olive oil or canola oil
1 medium onion, chopped
2 large carrots, cut into 1/8-inch half moons
2 bay leaves
2 sprigs fresh thyme or 1 teaspoon dried thyme
1 teaspoon fresh winter savory (optional) or fresh summer savory (optional)
6 cups water or all-natural vegetable broth
1 1/2 cups green lentils or brown lentils
1/2 cup red lentil
1 medium potato, peeled and diced into 1/2-inch pieces
1/2-1 teaspoon kosher salt
fresh ground black pepper
1/4 cup grated parmesan cheese (optional)

Directions

1
Heat the oil in the pressure cooker over medium heat.
2
Add the onion and sauté until soft, about 2 minutes. Add the carrots and sauté for another minute. Add the bay leaves, thyme, savory as desired, water or broth, lentils, and potato. Stir well.
3
Lock the lid in place on the cooker and bring the mixture to a boil over high heat until you achieve high pressure. Reduce the heat to maintain pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Remove the lid, tilting it away from you. Remove the bay leaves and thyme stems, and add salt and pepper to taste. Top with grated Parmesan as desired.

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Featured Reviews for This Recipe

From: Yahtzee

On Aug 2, 2009

Loved this recipie. The thyme and bay leaves really compliment lentils well. Also, I have tried this dish substituting smoked paprika for the savory with great success. All I would add is more potato and maybe a tablespoon of vinegar. This would help keep the dish looking fresh if freezing or refrigerating.

1 person found this review helpful

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From: Veggie Girl NYC

On Jul 9, 2009

OMG, this soup is fabulous! I just got a pressure cooker for my birthday and have been trying to find some good veggie recipes to cook in it. This one didn't disappoint! Thick, rich, hearty, yummy--thanks for a wonderful recipe!

1 person found this review helpful

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From: imdawn

On Oct 29, 2009

This is sooooooo good! I modified it to make a very hearty and thick bowl of lentils. Didn't have any savory so I used twice as much thyme. I added 2 diced celery stalks and used 2 cups of lentils instead of 1 1/2. I cooked it for about 18 minutes because I like lentils super soft. I used quick release method to let the pressure come down I wouldn't do less than 10 or 12 minutes with this recipe. However, it tasted so good that it gets 5 stars in spite of the discrepancy in cooking time.

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From: zaar junkie

On Sep 20, 2009

This is a good hearty soup. The title is a bit misleading as the total time for this recipe (prep, cooking, and cooldown) took me 40-45 minutes. I used 4 sprigs of fresh thyme and did not include savory. This was only my second meal in a PC and I found it to be easy and delicious. Thank you for posting.

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